My favorite soup at Olive Garden is Zuppa Toscana. Basically an Italian potato soup. There are about a million versions of the copycat recipes of the soup on the internet. I have tried about a million of them. Below is my version with using different components from different recipes. Software:
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- Saute sausage and red pepper in a large pot. Drain excess fat and remove from pot. Store for later.
- In the same pan, saute onions and garlic over medium-low heat for approximately 15 minutes or until the onions are soft.
- Add chicken broth. Heat until boiling.
- Add the potatoes and cook until soft. About 30 minutes.
- Add the heavy cream and cook until thoroughly heated.
- Stir in the sausage, cooked bacon and kale. Cook another 5 minutes until kale is bright green.
- Serve.
My Notes:
- I use a mandolin and slice the potatoes on the thickest setting.
- If you par-cook the bacon in the microwave, you can add it with the potatoes.
- I place the cooked sausage on a paper towel so that the grease isn't added to the soup. It doesn't look nice floating on top of the white soup.